Steak and Kidney Pie

Ingredients

• 1 lb. puff or rough puff pastry
• 1 gill stock or water
• 14 lbs. steak
• 4 lb. ox kidney
• (2 rashers of bacon)

Method

1. 1

   Prepare the meat as for steak and kidney pudding, put in a pie dish, pour in the stock, and cover with bacon.

2. 2

   Roll out pastry, cover the pie, trim edges, and decorate.

3. 3

   Bake at No.

4. 4

   8 for 25 minutes, then at No.

5. 5

   2 for 1.5 hours.

6. 6

   Optionally, add hot gravy before serving.

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 13. The excerpt below is the record exactly as published.

Steak and Kidney Pie Number 8. 25 minutes ; then Number 2 for 14-2 hours. Time 2-24 hours in all. Shelf ath. ? lb. puff or rough puff ‘Seasoned flour. pastry. 1 gill stock or water. 14 lbs. steak. (2 rashers of bacon). 4 lb. ox kidney. Method.—Prepare the meat as for steak and kidney pudding, and put ina pie dish. Pour in the stock. Cover the top of the meat with the bacon. Roll out 3 of the pastry about } inch thick and 2 inches larger than the pie dish. Cut a piece off the edge to go round the pie dish, brush with beaten egg or cold water, and cover with the pastry, pressing well, but taking care not to stretch. Trim the edge, and using the back of a knife, knock the two edges together and mark in large scallops. Roll out the remaining pastry and cut into diamond-shaped pieces to decorate the top of the pie, which should first be brushed with egg. Make a hole in the centre of the pie to allow the steam to escape. If possible allow the pie to stand in a cool place for 15-30 minutes, and glaze with egg just before baking. Bake at No. 8 for about 25 minutes (until the pastry has risen), then cover the pastry with a aos thickness of greaseproof paper and finish cooking at No. 2 for 14-2 hours. If liked, hot gravy can be poured into the pie through a funnel before serving, but if the pie is to be served cold, dissolve two or three sheets of leaf gelatine in it first. 3 34 MEAT Steak and Kidney Pudding 12 ozs. flour. 14 lbs. steak. 1 teaspoonful baking powder. #4 lb. kidney. Salt. 3 tablespoonsful seasoned flour. Water. About 4 gill cold water. 6 ozs. chopped suet (for crust). Method.—Make the crust by rubbing the suet into the flour and mixing to a stiff dough with cold water. Cut off a quarter of the pastry and roll out the remainder to line the basin. Prepare the meat by cutting into thin strips and dipping in seasoned flour. Roll up the strips with a piece of kidney inside each. Fill the basin with the meat, and if any seasoned flour remains sprinkle on top. Add the water. 3 Roll out the rest of the paste, damp the edges, and cover the pudding with it, pressing the paste on well. Prepare a pudding-cloth by plunging in boiling water, wring- ing out and sprinkling with flour. Tie over the top of the pudding and place in a large saucepan of boiling water, sufficient to cover the pudding completely. Boil for 4-5 hours, replenish- ing the water as necessary from a kettle of bozling water. The pudding may also be steamed either in a steamer for 7-8 hours, or in a saucepan with boiling water half-way up the side of the basin for 5-6 hours. When steamed, a greased greaseproof paper may be put over the pudding instead of a pudding-cloth. & Toad -in-the-Hole Number 7. Time 45-50 minutes. Shelf 3rd. 4 ozs. flour. Oe ONS \ For the batter. I egg. Seasoning. 4 lb. cooked meat. or # lb. sausages. or 6 small lean chops. 2 ozs. dripping. Seasoning. Method.—Make the batter (see Yorkshire Pudding) and allow to stand as long as possible. Melt the dripping in a meat tin, and when hot, fry the meat lightly on both sides. Pour in the batter and bake at once in a moderate oven for 45-50 minutes. MEAT 35 Wir Cookep MEAT Cut the meat into thick pieces about 2 inches square, melt about 1 oz. dripping in meat tin, season the meat well and put into the fat, but do not fry. Pour on the batter and bake in a quick oven for 35-40 minutes. Tripe and Onions 1 lb. honeycomb tripe. 4 pint milk. 1 lb. Spanish onions. Seasoning. 1 oz. butter or dripping. Sippets of fried bread or toast. 1 oz. flour. Method.—Cut the tripe into small squares, put into a saucepan and cover with cold water. Bring to the boil and strain, throwing away the water. Put about 4 the milk on the tripe, and add enough water to cover—put the lid on the pan and simmer for 2 hours. Slice the onions, blanch, put them with the tripe (adding more water if necessary). Simmer for 2 hours longer. Strain off, saving 4 pint of the liquor. Melt the butter in the pan, blend in the flour, add the liquor from the tripe and the remainder of the milk. Bring to the boil, add the tripe and onions, and simmer for about 10 minutes. Season well and serve in a hot dish with the sippets of fried bread or toast. Veal and Ham Pie Number 8. 25 minutes ; then Number 2 for 13-2 hours. Time 2-24 hours in all. Shelf ath. 4 Ibs. pie veal. Ib. gammon rasher or lean bacon. 2 or 3 hard-boiled eggs (sliced). 1 gill of white stock. 2 rashers bacon. 2 lb. puff or rough puff pastry

Cook this with the app: pantry check, scaling, and the assistant.